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I love spicy food and add some of my chili powder to any dish that complements it. In this article, we'll explore the impact of spicy food on our health and why many people prefer it, even though it's essentially associated with pain.

Why Are Some Plants Spicy?

The spiciness in plants like chili peppers is not a coincidence but a result of evolution. These plants have developed mechanisms to protect themselves from predators and microorganisms. The active ingredient capsaicin, responsible for the spiciness, deters many animals and prevents the fruits from being eaten. Capsaicin also has antimicrobial properties, helping the plant defend against mold and other microorganisms that could damage it. Interestingly, birds are immune to capsaicin. Since they spread the seeds of the plants, this is a clever move by nature.

How Does Spiciness Occur in Food?

The spiciness in foods is not a distinct flavor like sweetness or saltiness, but rather a reaction of our body to certain chemical compounds found in foods. As mentioned earlier, one of the most well-known of these compounds is capsaicin, found in chili peppers, which activates our pain receptors in the mouth. This leads to the sensation we perceive as "spicy." However, other compounds can also create spiciness: piperine in pepper, allicin in garlic, gingerol and shogaol in ginger, as well as mustard oil in horseradish and mustard. All these compounds trigger a reaction in the pain receptors of our oral mucosa, making us perceive spiciness as a form of "pain," even though no actual injury occurs.

The Scoville Scale: The Measure of Spiciness

The spiciness of chili peppers and hot sauces is measured using the Scoville scale. This scale was developed in 1912 by American pharmacologist Wilbur Scoville and ranges from 0 to over 2 million Scoville units (SHU).

A regular bell pepper, for example, has 0 SHU and is not spicy at all. A banana pepper, often found in mild dishes, has a bit more heat, ranging from 100 to 900 SHU. Jalapeños have a spiciness level of 2,500 to 10,000 SHU.

But that's not all: The Habanero chili ramps it up with a heat level of 100,000 to 350,000 SHU. And the Carolina Reaper takes the crown with a spiciness level of over 2 million SHU.

My Preference:
Mild is not my thing, but it doesn't have to be burning hot either. Many sauces have a distinct flavor that I don't like. That's why I prefer to season my dishes myself and add a moderate amount of Bi Jolokia powder. With its 1 million Scoville units, it gives the dishes just the right amount of heat without overpowering the flavor.

Why We Love Spicy Food

Scientific studies show that consuming spicy foods activates the pain receptors in the mouth. This activation leads to the release of stress and happiness hormones in the brain. This hormone release can produce a feeling as satisfying as experiencing exciting activities like riding a roller coaster. Therefore, many people consciously seek out this sensation and enjoy spicy foods. Additionally, cultural and regional factors play a role in the preference for spicy food. In warmer climates, spiciness can help regulate body temperature through sweating.

What to Do When It Gets Too Spicy? And What Doesn't Help?

We've all made the mistake of over-seasoning a dish or underestimating a type of chili. When the burning starts, the first reaction is often to reach for a glass of water. But beware, that's not a good idea! Water only spreads the capsaicin, the active ingredient responsible for the spiciness, around the mouth, which can intensify the burning sensation.

What Helps:

• Dairy products: Milk, yogurt, or cheese are effective as they contain casein, a protein that binds and neutralizes capsaicin.

• Starchy foods: Bread, rice, or potatoes can help alleviate the burning by absorbing the capsaicin.

• Sugar and honey: These can act as counteragents to capsaicin and lessen the burning.

• Citrus fruits: Lemon or lime juice can also help, as the acid neutralizes the capsaicin.

What Doesn't Help:

• Water: As mentioned earlier, water only spreads the capsaicin and doesn't alleviate the burning.

• Alcohol: Although it may be tempting to grab a cold beer, alcohol can also worsen the burning.

• Hot drinks: Drinks like coffee or tea can further irritate the condition as they increase the blood flow to the oral mucosa.

Knowing these do's and don'ts can help you find quick relief the next time you go overboard with the spiciness.

Health Benefits of Spicy Food

The health benefits discussed below generally occur with moderate consumption of spicy foods. A balanced amount of spicy foods can have positive effects on the body, but as with everything, the dose makes the poison.

• Pain Relief
  Spicy foods have pain-relieving properties. Capsaicin, in particular, is often used in pain relievers as it has the ability to block pain receptors.
  
  

• Cardiovascular System
  Spicy foods can improve blood circulation and lower blood pressure. The antioxidant properties of capsaicin are believed to play a significant role here.
  
  

• Reduced Mortality
  Some studies suggest that regular consumption of spicy foods may be associated with reduced mortality rates. Although the exact mechanisms are not yet fully understood and further studies are needed, it is believed that the antioxidant and anti-inflammatory properties of capsaicin could play a role.
  
  

• Digestive Aid
  Spicy food stimulates digestion and supports nutrient absorption. It promotes the production of digestive enzymes and can counteract bloating.
  
  

• Dental Hygiene Through Spiciness
  Spicy food stimulates saliva production, which benefits oral hygiene. Increased salivary flow helps clean the teeth. Additionally, saliva contributes to the remineralization of tooth enamel and neutralizes acids in the oral cavity that could otherwise attack tooth enamel.
  
  

• Spicy Food for Colds
  Spicy dishes, such as a hot soup, can promote blood circulation in the nasal mucosa and thus clear a stuffy nose during a cold. Intense spices also have an expectorant effect on the bronchi, making it easier to cough up mucus.
  
  

• Slightly Increased Energy Expenditure
  Consuming spicy foods can slightly increase energy expenditure and thus support weight loss. However, this effect is rather modest; you won't get slim solely by eating spicy food.

Possible Side Effects and Risks

While moderate amounts of spicy foods can offer various health benefits, excessive consumption can have the opposite effect. Too much capsaicin can not only stimulate digestion but also cause stomach issues. It can also lead to an increase in blood pressure instead of lowering it. Excessive consumption should therefore be avoided.

• Stomach Issues
  An excess of spicy foods can cause stomach discomfort. Capsaicin irritates the stomach lining and can lead to heartburn or even stomach ulcers.
  
  

• Skin and Eye Irritations
  Handling spicy foods can trigger skin irritations. It's important to wash your hands thoroughly after cutting chili peppers and avoid touching your eyes.
  
  

• Excessive Consumption
  In extreme cases, excessive consumption of spicy foods can lead to serious health issues like breathing difficulties and heart problems. Particularly risky are challenges where people dare each other to eat extremely spicy chili varieties. I strongly advise against this.
  
  

• Unclear Health Effects and Cancer Risk
  While the consumption of spicy food and chili peppers in moderate amounts is generally considered safe, the health effects are not clear-cut. Some studies point to a correlation with certain types of cancer like esophageal cancer, stomach cancer, and gallbladder cancer. It is therefore advisable to consume spicy foods in moderation and consult a doctor if you have health concerns.

Closing Words

Numerous studies highlight the health benefits of consuming spicy foods when done in moderation: The dose makes the poison. Moderate consumption and gradual acclimatization to spiciness can indeed have health-promoting effects. And as always, overall dietary habits are crucial to benefit from these advantages.